This Bored of Lunch slow cooker sausage and baby potato casserole recipe is a hug in a bowl, the perfect filling dish to feed a family on one of those cold winter nights, made with cocktail sausages, baby potatoes, onion, chopped tomatoes, garlic cloves, and fresh thyme.

To make sausage and potato casserole in your slow cooker or crockpot, brown the sausages, then combine with potatoes, onion, tomatoes, garlic, and thyme. Cook on low for 8 hours or high for 4 hours.

Nothing compares to dipping butter-slathered bread into a casserole like this when the weather is miserable. I’ve used cocktail sausages here but you could use large sausages if you prefer.

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Can I use a different type of sausage in this casserole?

Yes, you can use any type of sausage you prefer. Spicy Italian sausages add a kick, while chicken sausages offer a lighter option. Ensure they are cooked similarly to cocktail sausages before adding them to the slow cooker.

Slow Cooker Sausage Potato Casserole Ingredients

• 500g of cocktail sausages
• 1kg of baby potatoes, halved (skin left on)
• 1 onion, chopped
• 400g tin of chopped tomatoes
• 4 garlic cloves, chopped
• A handful of fresh thyme
• 2 tbsp of tomato purée
• 2 tbsp of Worcestershire sauce
• 2 tbsp of paprika
• A few bay leaves
• 450ml of beef stock
• 150ml of red wine
• 3 carrots, chopped (skin left on)
• 1 tsp of dried oregano
• 1 heaped tbsp of cornflour, mixed with 1 tbsp of water (optional)
• Salt and pepper, to taste

How To Make Slow Cooker Sausage Potato Casserole

1. Prepare the sausages: Heat a nonstick frying pan over medium heat, place the sausages in the pan, and cook for 5–10 minutes until browned all over but not cooked through.
2. Prepare the vegetables: While the sausages are browning, halve the baby potatoes, chop the onion, and chop the carrots, keeping the skin on for added flavor and nutrition.
3. Combine the ingredients: Place the browned sausages, halved baby potatoes, chopped onion, chopped carrots, chopped garlic cloves, tin of chopped tomatoes, and fresh thyme into the slow cooker.
4. Add the seasonings: Add the tomato purée, Worcestershire sauce, paprika, bay leaves, beef stock, red wine, and dried oregano to the slow cooker, then stir everything together thoroughly to combine the flavors.
5. Season and cook: Season the mixture with salt and pepper to taste, cover the slow cooker, and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld together beautifully.
6. Thicken the sauce: If you prefer a thicker sauce, mix the heaped tablespoon of cornflour with 1 tablespoon of water to form a paste, then stir the paste into the casserole about 30 minutes before the end of the cooking time, ensuring it’s well combined.
7. Serve: Once cooked, serve the sausage and potato casserole hot, garnished with additional fresh thyme if desired.

How do I adjust the cooking time if I double the recipe?

If you double the recipe, the cooking time remains the same, but ensure your slow cooker is large enough. Stir halfway through to ensure even cooking. Doubling the recipe might require splitting it into two slow cookers if space is an issue.

Recipe Tips

• Brown the sausages: To enhance the flavor, brown the sausages in a pan before adding them to the slow cooker. This step adds a nice depth to the dish.
• Use fresh thyme: Fresh thyme brings out the best in this casserole. If you don’t have fresh, dried thyme can work too, but use only half the amount.
• Cut potatoes evenly: Ensure the baby potatoes are halved evenly to cook uniformly. Uneven pieces might result in some being undercooked while others are overdone.
• Deglaze the pan: After browning the sausages, use a bit of beef stock to deglaze the frying pan. This step helps incorporate those flavorful brown bits into the casserole.
• Adjust seasoning: Taste the casserole about halfway through cooking and adjust the seasoning if needed. This is your chance to balance the flavors perfectly.

Recipe Variations

• Add vegetables: Feel free to add more vegetables like bell peppers or zucchini. Chop them into similar-sized pieces as the carrots to ensure they cook evenly.
• Use different sausages: You can use different types of sausages, such as spicy Italian or chicken sausages. This swap will change the flavor profile and add a unique twist.
• Wine substitute: If you prefer not to use wine, substitute it with additional beef stock. This option keeps the casserole rich and flavorful without the alcohol.
• Spice it up: For an extra kick, add chopped chili or a pinch of cayenne pepper. This addition will add some heat to the dish, making it more exciting for those who love spicy food.

What To Serve With Sausage Potato Casserole

Serve your Sausage and Potato Casserole with tangy sides like roasted Brussels sprouts, garlic green beans, or a zesty arugula salad.

I love pairing it with creamy mashed sweet potatoes or a fresh cucumber tomato salad, or you can also pair it with cornbread or cheesy garlic bread.

How To Store Leftover Sausage Potato Casserole

In The Fridge:

Transfer the casserole to an airtight container, making sure it’s fully cooled first. Store in the fridge for up to three days. I always place it on the top shelf to keep it fresh. When reheating, ensure it’s heated thoroughly to avoid cold spots.

In The Freezer:

You can freeze the casserole by placing it in a freezer-safe container or heavy-duty freezer bags. I prefer portioning it into individual servings for easy reheating. It can be stored for up to three months. Thaw overnight in the fridge before reheating.

How To Reheat Leftover Sausage Potato Casserole

Reheat your leftover Sausage and Potato Casserole in the oven at 350°F, covered with foil, for 20-30 minutes until hot. If you’re in a hurry, use the microwave, heating on high in 2-minute intervals, stirring in between, until evenly warmed.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken and Leek Casserole
• Slow Cooker Sausage Cassoulet
• Slow Cooker Pheasant Red Wine Casserole